Tag Archives: sake

One of the 170 vendors in the famed Ōmi-chō Market, Kanazawa, Honshu Island, Japan, that has been supporting Kanazawa’s gastronomic culture since the middle of the 18th century

From our ship in the port, one day in Kanazawa we headed downtown mid-day and went to the famed Ōmi-chō Market where there is a dizzying array of local produce and fresh seafood. We planned our time there so we could get a number at Morimori Sushi (restaurant) and shop while we waited for our turn to be seated (see below). The market has directly supported Kanazawa’s gastronomic culture since the middle of the 18th century. It has more than 170 vendors selling local delicacies, clothing, fruits, Kaga vegetables, seafood and meats. Additionally, there are several restaurants and ramen shops within the market building. We splurged at the market and bought some beautiful sliced wagy-like beef for a home cooked dinner in our apartment, with special local mushrooms and fresh vegetables.

While you’re splurging, how about one crab for US$80? — Ōmi-chō Market, Kanazawa, Honshu Island, Japan

Then there’s the wagyu-like beef slices, which are about US$40 per pound (it’s actually priced in Japanese Yen per kilogram (2.2 pounds)), Ōmi-chō Market, Kanazawa, Honshu Island, Japan

We ended up paying about US7.50 for one of these special local mushrooms to accompany our lightly pan seared (in lard in a cast iron skillet) wagyu-like beef slices – it was quite different from button mushrooms and porcini and king mushrooms, and had a nice spiciness; Ōmi-chō Market, Kanazawa, Honshu Island, Japan

Morimori Sushi is Kanazawa’s most recommended conveyer-belt sushi restaurant, offering sushi of outstanding freshness. We were forewarned that there is always a line to get in, so we arrived earlier than our desired luncheon time, put in our names, got a ticket with a number, and then shopped in Ōmi-chō market for a half hour before our turn came up to be seated at the counter. In addition to selecting items from the conveyer belt, diners can (and we mostly did) order from an online iPad menu.

We saw only one sake store in all of Ōmi-chō Market, Kanazawa, Honshu Island, Japan

We returned to our favorite food vendor from our previous visit, selling yellowtail tataki and salmon tataki, which we had thoroughly enjoyed – this time we bought several (frozen and vacuum packed, so it travels well!); Ōmi-chō Market, Kanazawa, Honshu Island, Japan [Tataki is a Japanese food preparation method where the meat or fish is very briefly seared over a hot flame (or in a pan) and then thinly sliced and seasoned with ginger (ground or pounded) and served with soy sauce and garnishes, like sashimi.]

Granville Island, Vancouver, British Columbia, Canada, best known for its Public Market, is one of the most beloved public spaces in Vancouver – a self-sustaining redevelopment project that is now home to more than 300 businesses, marinas, fish-mongers, studios and cultural facilities, employing a total of more than 3,000 people

“In the early 1900s, Granville Island [inside Vancouver, British Columbia, Canada] was home to factories, plants and sawmills. Things are a little different today — Granville Island is both a locals’ favorite and a huge draw for visitors. Technically a sandspit and not an island, the neighbourhood sits just south of the downtown peninsula, right under the Granville Bridge. The Granville Island Public Market acts as a hub of activity, but it’s also one of the city’s most important cultural districts with theatres, artisan workshops and craft studios.” – http://www.tourismvancouver.com

The “silos” that are part of the cement factory on Granville Island, Vancouver, British Columbia, Canada, have been painted whimsically by a local artist

“What the Government of Canada developed in Granville Island is simply the most successful urban redevelopment in North America, which has drawn — and continues to draw — international attention from planners globally. In 2002, Great Markets Great Cities presented Granville Island with a PPS Award of Merit for its contribution to the social, economic, and environmental health of Vancouver. In 2004, Project for Public Spaces, a New York-based nonprofit, named Granville Island the “Best Neighborhood in North America” because of its successful transformation in the 1970s from an industrial wasteland to one of the most beloved public spaces in Vancouver. The Island is a jewel in the Canadian government’s development crown but it’s just as treasured by locals and tourists for its unique offerings. Granville Island, itself a piece of art and a destination for more than 10 million people who visit the Island annually, provides a rare example of government as an urban redevelopment standard-setter, creative marketer, and manager in one complete package. CMHC still manages the operationally self-sustaining Granville Island, now home to more than 300 businesses, marinas, fish-mongers, studios and cultural facilities, employing a total of more than 3,000 people.” – http://www.granvilleisland.com

The Public Market on Granville Island, Vancouver, British Columbia, Canada, is probably the island’s best know attraction with a diverse range of vendors offering both fresh produce and fish along with numerous artisinal products

“The market itself is often described as a “food lover’s paradise,” and an impromptu picnic is easily picked up between vendors offering cheese, charcuterie, bread and fresh produce. If you’re looking for something casual but already put together, try the popular food court at the end of the market building. If a restaurant is more your style, there are some great seafood offerings down here, and there’s nothing like dining by the waterfront. Don’t forget to fill your glass while you’re down here! The area is home to an artisan sake maker (the first in Canada), a spirits distillery, and two breweries.” — www.tourismvancouver.com

Our early summer visit coincided with the arrival of beautiful local (British Columbia) fruit and produce at the Public Market, Granville Island, Vancouver, British Columbia, Canada

On our small group (7 of us) tour, we had the opportunity to sample fresh offerings from numerous vendors in the Public Market, Granville Island, Vancouver, British Columbia, Canada

While many of us consider the northeastern sections of the U.S. and Canada as prime maple syrup country (e.g., Vermont, Quebec), British Columbia produces some excellent edible maple products, Granville Island Public Market, Vancouver, British Columbia, Canada; these syrups were at Maples’ Sugar Shack in the Public Market

These interesting fruit “caviars” for use in drinks (such as a glass of Champagne) and desserts are produced by Bubble Bombs Specialty Foods in British Columbia, Granville Island, Vancouver, British Columbia, Canada; we tasted several and they are authentic fruit flavors in small “caviar”-shaped balls created from a kelp extract

Terra Breads Bakery is regarded as one of the best in Vancouver – at the Public Market on Granville Island they sell a broad array of their breads and pastries

The Green movement is very strong at both the national government, local community and individual level in British Columbia-Canada — this free bicycle “valet” parking service is typical of the support “Greenies” have, Granville Island, Vancouver, British Columbia, Canada

The Silk Weaving Studio on Granville Island, Vancouver, British Columbia, Canada, is celebrating 30 years on the island with local weavers; the store has live silkworms munching away on their favorites, mulberry leaves

“With a mix of unique crafts, skilled artisans, outdoor outfitters and deluxe gourmet stores, Granville Island is one of the best places in the city to purchase souvenirs for back home. The public market is a great place to start; pick up smoked salmon, exclusive teas, and other gourmet goodies. Check out the stores in the Net Loft building for First Nations artworks, B.C. wines, and other unique gifts. Take a stroll along Railspur Alley and the far end of the island to peek into artisan studios where glassblowers, potters, jewellers and even a broom maker ply their crafts.” – www.tourismvancouver.com

Granville Island Broom Co. specializes in the traditional art of handcrafted broom making – the brooms are woven using Shaker methods and are designed to withstand years with regular use. Granville Island, Vancouver, British Columbia, Canada

Sisters Mary and Sarah (pictured) Schwieger, founders of the Granville Island Broom Co., learned to make brooms from their family while growing up in the Kootenay Region of British Columbia and strive to combine beauty, function and tradition in their unique products, Granville Island, Vancouver, British Columbia, Canada

Artisan Sake Maker at Granville Island, Vancouver, British Columbia, is Canada’s first boutique sake maker producing sustainable and fresh premium sake made from rice 100% grown in fields in British Columbia; we enjoyed several different styles of sake (including one sparking sake, a first for us!) at their studio on Railspur Alley

The Liberty Distillery, established in 2010 on Granville Island, Vancouver, British Columbia, Canada, ferments and distills on site using 100% British Columbia grains; no neutral grain spirits, additives, preservatives, artificial flavors or GMO’s are used

The Liberty Distillery on Granville Island, Vancouver, British Columbia, Canada, produces a broad lineup of hand crafted, traditional spirits including vodka, unaged “whiskey”, “Trust Whiskey” and gin; the whole lineup is in the front row of the photograph

Our group enjoyed an outstanding nine-course Kaiseki dinner with special pairings of sake made by the top sake producer in the Kanazawa region, Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan

One of the highlights of our visit to Kanazawa on the “mainland of Japan” (Honshu Island) was the opportunity for a group of about 30 of us from the ship to gather at a local restaurant near the city’s Eastern Geisha District (Higashi-chaya-gai) for an outstanding nine-course Kaiseki dinner with special pairings of sake made by the top sake producer in the Kanazawa region. We were hosted by the owner of the restaurant and the sake master who explained (via our translator) each of the special sakes we had paired with courses of our dinner.

Each place setting was a lacquered tray with chopsticks, sake glasses and water; Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan; each course was served on the tray with refills of sake

“Kaiseki (懐石) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and is analogous to Western haute cuisine… In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals… Kaiseki consists of a sequence of dishes, each often small and artistically arranged… Originally, kaiseki comprised a bowl of miso soup and three side dishes; this is now instead the standard form of Japanese-style cuisine generally, referred to as a セット (setto, “set”). Kaiseki has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course.” — Wikipedia

Your blogger’s first course, “Japanese citrus with several clams, Urchin, Salmon roe” was served without the Japanese citrus (grapefruit) shown in the first photograph, Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan

Our fourth sake, paired with warm dishes, was Juku-Shu [Momotose] Gonenn – “As the name of JUKU-SHU, this type has deep rich aroma and flavor taste. This kind is mostly made like a wine leave while after finish all the process. That makes the taste more deep.”, Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan; the sake maker noted that the sake was aged for 5 years in French oak, very unusual for sake (it tasted akin to a sherry)

The view of the walkway through the property as we headed back to the Eastern Geisha District (Higashi-chaya-gai) to catch our van for our return to our ship, Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan

The view of Kanazawa from the property on the hill, as we left after dinner — Kaiseki (sushi dinner), Kanazawa, Honshu Island, Japan